Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

The paper examines the effect of eleven sterilization regimes on emulsion capacity and achieved lethal sterilized meat pâté with reduced fat content addition inulin. changes in inulin-type fructan were traced under different conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables process are selected: temperature holding time. mathematical models obtained describe relatively high accuracy time stability, residual factual lethality during process. It found that increase duration pâtés responsible a larger extent for reduction their stability whereas rise had more significant quantity.